Pineapple Chicken

Saute oil, diced onion, finely diced green peppers. Add marinated chicken (water, cornstarch, soy sauce, sugar, salt). Let get brown. Add diced fresh pineapple & marinated sauce. Add a little oj and soy sauce. Add veges and steam. Taste & add brown sugar, garlic, etc.

Gluten-free cheesy funeral potatoes

Boil potatoes. Cool. Peel skin. Cut roughly diced. Put in casserole pan.

Melt margarine and dried onion flakes, let get a little brown. Take OFF heat.

Add potato flour & brown rice flour. Stir to clump it and make it dry.

Put back on heat, stir to warm but not get too hot. Take OFF heat again.

Add whipping cream. Let it moisten everything. Put back on heat. Stir in 1 cup chicken broth from can.

Let it start boiling as you stir. Add chicken broth paste & water to thin it out. Let it stay on low boil so that the flour taste cooks a little. Leave it thick.

Add to potatoes in pan - stir. Add more whipping cream - stir. Add salt & pepper. Add grated cheddar cheese - stir.

Top - Melt butter & rice or corn chex pieces with salt. Get toasty brown but not burnt. Pour on top of casserole. Then top with pats of butter. Cook at 350 until hot and bubbly and melted through.

Vegetable Samosa

I boiled water. Added a teeny bit of onion RED Onion - 1/4 diced really finely, and diced carrots. As they started to get soft I added broccoli & some fresh ginger. Then I added diced zucchini. Didn't have, so used FROZEN ANITA stiry-fry veges instead.

Also added - canned corn, some of the soft butternut squash Didn't have, and spinach Didn't use. Let it drain & cool. INSTeAD... sauteed diced mushrooms in butter. Added fresh ginger & parsley, salt, pepper. Then added boiled veges to saucepan with fresh tomatoes and oregano. Sauteed to get out the water and blend flavors.Let cool, added pepper, salt, parmesan cheese and sliced mozzarella - broken into little pieces. 

Added fresh tomatoes and oregano / Parmesan cheese / mozzarella cheese.

Michael would have preferred the oregano cook the last few minutes - maybe add it with the spinach?

Best to add flour to the Michael-part to soak up the extra juices. Stuffed it into puff pastry & cooked at 375/400 for 15 minutes. The higher temp was ok - made it more brown. More runny filling = less cooked dough, obviously. SHOULD HAVE USED THE FLOUR!!!

For mine - added cilantro and put in non-stick pan, topped with cheeses. - Sauteed in pan with oregano, basil, and mushroom mixture. Topped with salt and pepper and mozzarella cheese.

Butternut squash soup

Roasted the squash upside down in the oven at 350 for awhile until it was soft. Scooped out the squash.

Saute pan = Minced yellow onion + butter. Let it get translucent. It also got a little brown because I let it go on too high of heat. Add fresh minced ginger. Let it get fragrant.

Add squash. Add applesauce. As it is cooler, add water + chicken base to make stock. Stir.

Add diced carrots. I let those cook in for awhile. Should have added raw or par-cooked potatoes here.

I ended up adding more applesauce, and a teeny bit of red curry paste. I also added some salt & pepper.

Forgot to add the real potatoes, so I added canned corn & canned potatoes at the end.

ATK white chicken chili

Adapted from recipe from ATK

3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin - I used 1 boneless skinless chicken breast, and then only kept 1/2 of it for the soup.
Table salt and ground black pepper
1 tablespoon vegetable oil - I used olive oil.
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces


-I did not use fresh chilis because we didn't have them. I used 1/2 of a yellow bell pepper, cut up into strips. And 1 can of diced green chilis (fire-roasted Ortega).

2 medium onions , cut into large pieces (2 cups)  - I used about 1/4 of an onion, in small pieces

6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons) - I used a sprinkle of garlic powder

1 tablespoon ground cumin 
1 1/2 teaspoons ground coriander



-I added a bit of dried cilantro

2 (14.5-ounce) cans cannellini beans , drained and rinsed - I used 1 can
3 cups low-sodium chicken broth  - I just used boullion & water for the amount that was right to me.

3 tablespoons fresh lime juice (from 2 to 3 limes) -skipped
1/4 cup minced fresh cilantro leaves -skipped
4 scallions , white and light green parts sliced thin-skipped

1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.  - I used a saucepan. I didn't have skin, so just picked a side to start, added more olive oil midway through when I flipped it, and browned the other side too.

2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).  - I just chopped a little onion really finely, and same with the yellow bell pepper, and some celery. I sprinkled the garlic powder, cumin, coriander on top. Does not need extra salt here.

3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.  -I should have skipped the extra salt. I did add a little chile powder to give it some kick. I added the can of diced green chile to the vegetables.

4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs). -I skipped the blender step. I did put the chicken breast back in, and some bouillon paste & water.

5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes. -When the chicken was a little more cooked, I added the rinsed beans.

6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.   -I let it sit hot/warm while we excercised. Came home and cut up some yellow squash thick and some fresh green beans and a potato, because it was a little salty. Threw them all in and let simmer for awhile (too long). Then added frozen flash-cooked asparagus to put some green back in. 

Notes - would have been better to make it all at once, although letting it sit did allow the flavors to blend. Still think add potatoes, then squash, then beans so they all get done at the same time instead of some overdone. Nice to have frozen veges to add at the end - brought the temp down a bit. The potato gave it some body which was good. I do agree that pureeing the beans with some broth would have made it creamier, but I didn't want the mess. I liked having a bit of extra sauce so that we could dip bread in it. 

Anita's bread

from GFG

First- whisk together your dry ingredients and set aside:

1 cup sorghum flour
1 cup potato starch (not potato flour!) I used potato & tapioca because I ran out of potato.
1/2 cup millet flour - I used almond meal.
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt - I used regular salt.

You can put sesame seeds on top.

Then: combine
1 1/4 cup warm water (at 110 to 115 degrees F)

1 packet yeast or 2 1/4 teaspoons - I used 2 1/2 tsp.

and 1 tsp of honey.

3 tablespoons extra virgin olive oil
1 tablespoon minus 1 tsp of honey
1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)
2 eggs - better if whipped firm first.

Follow the instructions for whisking together the dry ingredients.

Proof the yeast in the warm water (110 to 115 degrees F) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).

Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or egg); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like muffin batter than wheat based bread dough.

Scrape the dough into a 1.5 pound loaf pan (or 7 to 8-inch round cake pan for ciabatta style) and smooth evenly (I use wet fingers). Top with sesame seeds. Loosely cover the pan and allow the dough to rise for 20 minutes in a warm spot.

Preheat your oven to 350 degrees F. When the oven comes to temperature bake the bread until it sounds hollow when thumped. This might be anywhere from 35 to 45 minutes, and even up to 60 minutes if you're at higher altitude. Lower style round pan loaves will bake at 30 to 40 minutes, usually. 

If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color. Cool on a wire rack.

Michael's baguettes

from allrecipes.com

• 1 cup water
• 2 1/2 cups bread flour
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons bread machine yeast

Directions

1. Place 1 cup water, sugar,  and yeast at 110 degrees. Allow to proof a lot.
2. Mix with flour/salt. KNEAD. Wipe out bowl & oil it. Put dough back in. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, roll into a big rectangle. Cut dough in thirds. Roll up each part of dough tightly, beginning at long side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4. Preheat oven to 375 degrees F (190 degrees C). 
5. Spray loaves at 2 minute intervals for the first 10 minutes.
6. Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Rub butter over the tops.

skillet pineapple upside-down cake

Ingredients

• 1/4 cup butter
• 2/3 cup firmly packed light or dark brown sugar
• 1, 20-ounce can pineapple slices, undrained
• 9 maraschino cherries
• 2 large eggs, separated
• 3/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder
• Whipped cream or vanilla ice cream

Preparation

Preheat oven to 325 degrees Fahrenheit.
Melt butter in a 9-inch cast-iron skillet.
Spread brown sugar evenly over bottom of skillet.
Drain pineapple, reserving 1/4 cup juice. Set juice aside.
Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring. Then set the skillet aside.
Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well.
Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.
Combine flour, salt and baking powder. Add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.
Beat egg whites until stiff peaks form.
Fold egg whites into batter. Spoon batter evenly over pineapple slices.
Bake at 325 degrees Fahrenheit for 45 to 50 minutes.
Cool cake in skillet 30 minutes and then invert cake onto a serving plate.
Serve warm or cold with whipped cream or ice cream, if desired.

skillet cornbread and chicken casserole

Ingredients

• 2 celery ribs, chopped
• 1/2 medium onion, chopped
• 1 tablespoon vegetable oil
• 3 cups packed crumbled cornbread
• 1 tablespoon poultry seasoning
• 3.5 cups chopped cooked chicken
• 1.25 cups low-sodium chicken broth
• 1 cup sour cream
• 1 large egg, lightly beaten
• 1, 4.5-ounce jar sliced mushrooms, drained
• 0.25 teaspoon dried crushed red pepper
• 0.25 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup shredded sharp Cheddar cheese
• Chopped fresh parsley

Preparation

Preheat oven to 350 degrees Fahrenheit.
Sauté celery and onion in hot oil in a medium skillet over medium-high heat for seven minutes or until vegetables are tender. Set aside.
Combine cornbread and poultry seasoning in a large bowl.
Layer half of cornbread mixture on bottom of a lightly greased 11x7 inch baking dish.
Combine onion mixture, chicken, chicken broth, sour cream, egg, sliced mushrooms, dried crushed red pepper and salt in a bowl. Spoon mixture evenly over top of cornbread mixture in dish.
Top evenly with remaining half of cornbread mixture, and drizzle with melted butter.
Bake, covered, at 350 degrees Fahrenheit for 30 minutes or until bubbly.
Remove from oven and top with cheese.
Bake, uncovered, 10 more minutes or until cheese is golden.
Garnish with fresh parsley, if desired.

Tips

Pick up a deli-roasted chicken if you don’t have 3.5 cups of chopped chicken on hand. It yields just enough meat for this recipe.

Serving Size

Makes six servings

Oatmeal Raisin Cookies

• 3/4 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 3/4 cups rolled oats
• 1 cup raisins

I used 1/2 c margarine and 1/4 c butter. 1/2 c sugar and scant 3/4 c bsugar. Added 3/4 tsp b powder. used fewer oats (1 3/4c) and more flour, probably about 1 1/2 - 1 3/4 c. Soaked raisins. Probably added a little extra cinnamon. Baked 325 for 9 minutes. 

Pasta Frittata

From Yahoo Shine Food

•  
• Sauteed Tomato Sauce (see recipe below or use your favorite brand)
• 6 ounces dried spaghetti
• 2 tablespoons olive oil
• 3/4 cup chopped onion
• 1-1/2 cups sliced fresh mushrooms
• 1 medium zucchini, cut into thin bite-size strips (1-1/2 cups)
• 1 medium red sweet pepper, cut into thin bite-size strips
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon ground black pepper
• 10 eggs
• 1-1/4 cups milk
• 1/2 cup grated Parmesan cheese
• 2 8-ounce packages cream cheese, cut into small cubes and softened
• 1-1/2 cups shredded sharp cheddar cheese (6 ounces)

1. Prepare Sauteed Tomato Sauce; cover and keep warm. Cook spaghetti according to package directions; drain. Return spaghetti to saucepan; cover and keep warm.
2. Meanwhile, preheat oven to 350 degrees F. In a large saucepan, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add mushrooms, zucchini, sweet pepper, and garlic. Cook and stir about 3 minutes more or just until vegetables are tender. Drain off liquid. Stir in salt, oregano, and black pepper; cool.
3. In a large mixing bowl, beat eggs, milk, and Parmesan cheese with an electric mixer on low speed until combined. Add cream cheese. Beat for 30 seconds.
4. Arrange spaghetti in the bottom of a greased 3-quart rectangular baking dish. Add vegetable mixture. Sprinkle with cheddar cheese. Pour egg mixture evenly over mixture in dish. Press mixture lightly with the back of a large spoon. Bake about 40 minutes or until mixture is set and lightly browned on edges.
5. To serve, cut frittata into serving-size pieces. Spoon about 1/3 cup of Sauteed Tomato Sauce onto each plate; place a serving of frittata on top of sauce. Makes 12 servings.
6. Sauteed Tomato Sauce: In a medium saucepan, heat 2 tablespoons butter over medium heat. Add 3/4 cup chopped onion; cook about 5 minutes or until onion is tender, stirring frequently. Add 2 cloves garlic, minced; cook and stir for 30 seconds. Carefully stir in one 28-ounce can Italian-style whole tomatoes in puree, undrained and cut up; half of a 6-ounce can (1/3 cup) tomato paste; 1/2 teaspoon sugar; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is of desired consistency. If desired, stir in 1 teaspoon dried oregano, crushed. Cook for 5 minutes more. Makes about 4 cups.
7. Make-Ahead Tip: Prepare the Sauteed Tomato Sauce as directed; cool. Transfer sauce to an airtight container and chill for up to 24 hours. To reheat, transfer the sauce to a medium saucepan. Cover and cook until heated through.

Jerk Chicken

For the Jerk Marinade:

• 1 onion, finely chopped
• 1/2 cup finely chopped scallion
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon ground Jamaican pimento (allspice)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 hot pepper, finely ground (or 2 Scotch bonnet peppers)
• 1 teaspoon ground black pepper
• 3 tablespoons soy sauce
• 1 tablespoon cooking oil
• 1 tablespoon cider or white vinegar
• 2 pounds chicken breast, dice 1/2-inch thick
• 12 wooden skewers, soaked in water for 2 hours
• Green tai leaves
• 2 pounds fresh Yucca, peeled, cut into fries
• 1 recipe cucumber sauce, recipe follows
• Fresh pineapple wedges

For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of the skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a souffle cup next to the skewers and serve.

*My notes - used powdered onion and forgot to add the real thing. ALso added ginger. Thawed in microwave, let marinate 3 hours in fridge in ziplock. Left out hot pepper. Used pomegranate red wine vinegar & whole b/s chicken breasts, not cut up. Brought chicken almost to room temp, should have been more. Fried in stainless steel skillet in olive oil. Browned both sides. Placed in hot oven on foil for 5 minutes, then turned on broiler but left it on the 2nd shelf. Spread reduced marinade on top. Turned off broiler after sizzling and let sit for 20 min. In pan where chicken was, I added hot water & zucchini, then roasted red potatoes, let steam. Didn't need the potatoes - those would have been ok side dish. Instead, I could have added oil, onions & zucchini, THEN deglazed with water, I think. To make it better, DOUBLE or TRIPLE MARINADE.

• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 cup finely diced pineapple
• 1/3 cup finely diced, seeded English cucumber
• 1 tablespoon chopped fresh mint leaves

I used REAL LEMON juice & actual lemon juice instead of lime juice. I used pineapple from can (with a little juice just because I was lazy) and skipped the mint. Tasted great with oven chicken, but didn't really pair well with vege/potato mix.

Pancakes and more

For the flour mix:
3 parts brown rice flour
2 parts corn starch / potato starch / tapioca starch
2 parts soy flour
1 part almond flour
-------------

For the pancakes
2 1/3 c flour
2T sugar
2tsp b powder
1/2 tsp salt
mix all together

2 beaten eggs
1 1/2 c milk
3T melted butter/oil
1/2 tsp vanilla
mix all together

pour liquids into dry ingredients. Stir, set to sit.

My changes - I did a 1/2 recipe. I accidentally added too much sugar - it could probably use less than the recipe calls for anyway. I also added more vanilla - what the recipe calls for is probably fine here.

For the half-recipe, I used 1T coconut flour. It soaked up the extra moisture, but also did a little too much after sitting for awhile, so I had to add more milk. Maybe if I'd started with the coconut flour in? It gave a lot of flavor, so this one is best used sparingly.
----------------
English Muffins

1c sorghum flour
1c potato starch
1/2 c soy/almond flour
2 tsp xantham gum
1 1/4 tsp salt
mix all together

mix 1 c water and 1/2 c milk and warm to 110-115 degrees
ADD
pinch sugar and 2 1/2 tsp yeast.
Stir. Set aside to sit until it gets poofy.

Add liquid yeast into dry ingredients.
Add 4T olive oil, 2 T honey, 2 eggs
Mix
Rest
Pour into molds, smooth top with wet fingers

Let rise in warm oven. Check on it in 15 minutes - they should have risen to 2x height.

Bake at 350 degrees for 20 to 25 minutes until firm and golden.
remove. cool.
---------------------------
Lemon Loaf, 350 degrees, 35-40 minutes
2 sticks room temperature butter
1 c sugar
1 1/2 c brown rice flour
2 tsp b powder
4 beaten eggs
rind + juice 1 lemon
Mix all together, pour in greased pan, bake

prick holes, drizzle 1/2 c sugar + rind + juice of 2 lemons

Let stand until cold.

my changes - substitute soy & almond flour for part of brown rice flour
used concentrated lemon juice instead of real lemons. it can work, but it tastes much better with the fresh stuff
I've also made half-loaf. Also works ok. Making it taller means the middle doesn't get as cooked though. Be careful of over-browning... the sugar in it rises to the top and creates a nice crusty-sugar crust, but also gets brown easily.

-----------------------
Coconut cupcake 350 for 12-15 minutes
1 1/2 sticks of soft butter
3/4 c white sugar
vanilla
3 beaten eggs
3/4 c brown rice
3/4 c corn flour
2 tsp b powder
1/2 c shredded coconut, soaked in 1/2 c boiling water
topp with 4T soft butter + 1 c powdered sugar, add 2 T toasted coconut.

------------------

Cupcakes g-free

Recipe: Gluten-free cupcakes

Chef: Candace Nelson

Ingredients

• 1 cup of butter
• 1 1/2 cups of sugar
• 2 large eggs, at room temperature
• 2 1/2 cups of gluten-free flour blend
• 4 tablespoons of cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 1/4 cups of milk
• 1 teaspoon of white wine vinegar
• 2 tablespoons of red food coloring (LEAVE OUT)
  
• 2 teaspoons of vanilla extract

350 degrees. 18-22 minutes.

Prep: Sift dry (F,C,BS,S). Mix wet (MVV).

Cream butter & sugar. Add eggs.
Alternate adding dry/wet.
Pour, bake. Top with cream cheese frosting. (8 oz cream cheese, 1 tsp vanilla, 4 oz butter, 2-4 c powdered sugar).

finally fish tacos

From Food Network / Epcot catering. I modified to do 1/2 size spices than is here, but kept same ratios. I increased the cinnamon and left out the red pepper, cayenne pepper, and dill. Other modifications below.

• 
  
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt - used regular.
  
• 1/4 tablespoon ground cinnamon
• 1/4 tablespoon red pepper flakes - skipped
  
• 1/4 tablespoon cayenne pepper - skipped
  
• 1/2 tablespoon dill seed - skipped
  
• 1/2 tablespoon ground black pepper
• 1/2 cup soy sauce - used only enough to marinate but not swim
  
• 2 pounds fillet mahi mahi with skin - used frozen fillets
  
• 1/4 cup peanut oil - skipped / sauteed in nonstick pan with small bit of margarine
  
• Mini taco shells - used brown rice, lettuce wraps, and soft corn tacos
  
• Pico de Gallo, store bought - skipped
  
• Chopped fresh cilantro leaves - skipped
  

Directions

Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. (I did less) Drained. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling. (I did less)

Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. (I used some water and finished the steaming after browning)

Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.

Meatloaf crock-pot

1 small bag frozen ground beef, thawed.
rice chex, crushed, mixed with onion powder + garlic powder
2 eggs
a little bit of salsa
green pepper, diced.
mushrooms, diced. - better to salt these first
shredded zucchini - better to salt these first.
cumin, onion, salt, pepper

mush into meatloaf. Cook in crockpot on High.

*notes* drain after 1 hour - lots of water from veges. lots of oil & meat grease.

let cool.

sauce - tomato paste, vinegar, brown sugar. Probably other stuff. I forget.

Ham Fried Rice

from cooks.com, adapted

PINEAPPLE SWEET & SOUR SAUCE

1 lg. can pineapple - I used 2/3 can, with just a little juice 2 1/2 c. pineapple juice - I used probably 1/2 c. 1 can mandarin oranges - I used the juice + fruit 1/4 c. soy sauce - Probably used a little less 1/2 c. + 2 tbsp. brown sugar - just shook some in. probably about right, maybe less 2 tbsp. vinegar - I used 1 tsp rice vinegar 1 carrot, thinly sliced - pre-baked in microwave first, then let cook in sauce. Mix everything up, let simmer MED heat 1 hour (probably 40 min. Carrots prob 20 min). I also added edamame beans (frozen) and let those cook in it. Made white+brown rice Re-heated ham pieces, plain in non-stick pan. Added broccoli (fresh, cut into little florets and pre-baked in the microwave). Stirred to warm. Served as make-your-own layer. Thoughts - I thought needed more vinegar, Michael was ok with it.

Pizza dough g-free

Modified from g-free mommy's recipe;

1/4 cup millet flour (I want to try amaranth, but used soy. could use almond also).

3/4 cup white rice flour (or use a mixture of brown rice and white rice flour) (I used white + soy + tapioca 1/4 c each)

1/4 cup sweet rice flour (this is the glutinous sticky rice flour)

1/4 cup arrowroot starch (or use cornstarch or tapioca starch) (I used tapioca and potato)

1/2 cup tapioca flour (I used potato/tapioca)

2 teaspoons xanthan gum

3/4 teaspoon salt

1 1/2 Tablespoons sugar

1 teaspoon sugar for proofing yeast

2 1/2 teaspoons active dry yeast

3/4 cup warm water, (heated to 115 -120 degrees)

2 Tablespoons ricotta cheese (for casein free try almond meal) (I used the cheese)

2 eggs

2 1/2 Tablespoons olive oil

1/2 teaspoon red wine vinegar or apple cider vinegar (I used rice vinegar)

1 Tablespoon Honey

I did the yeast proofing first, but it rised really high. May wait and do it after combining flours because measuring those out took so long.

So, combine dry ingredients.

Proof yeast.

Combine Wet ingredients (eggs, oil, vinegar, honey, cheese)

Add Wet to dry. Stir. Add yeast mixture. Add water.

Spread oil on pan (I used shortening). Makes one big pan. I spread with oil on my fingers, but the dough was a little wet, so I added potato starch to the top and that worked out fine. Difficult to get brown on a pan though. Dough stays soft. Prebaked for 10 minutes. Let sit. Add sauce, cheese, toppings, put back in. Temp was 350 for prebake, and 375 for last part.

Zucchini casserole

all recipes.com

Ingredients

• 8 small zucchini, cut into 1/4 inch rounds
• 1 onion, sliced
• 6 tomatoes, sliced
• 1/2 pound thinly sliced pepperoni
• 1 (16 ounce) package small curd cottage cheese
• 1/4 pound shredded Cheddar cheese
• 1/4 pound shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
3. Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.

Chicken in Balsamic Vinegar

allrecipes.com - with my edits

Ingredients

• 4 skinless, boneless chicken breasts - pound thin
  
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced - portabella probably taste better
  
• 2 tablespoons all-purpose flour -g-free, or skip and add thickener to reduction.
  
• 2 tablespoons olive oil
• 6 cloves garlic -less
  
• 1/4 cup balsamic vinegar --ok to use 1/8 cup
  
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 tablespoon butter

Directions

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Slow cooker sausage

from allrecipes.com

Ingredients

• 1 (19 ounce) package Bob Evans® Italian Sausage (sausage/ground beef)
  
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 small onion, sliced
• 1 (26 ounce) jar tomato pasta sauce
• 5 sub buns
• 5 slices provolone cheese

Directions

1. In nonstick skillet over medium heat, cook sausage+beef until brown. Place in slow cooker. Add peppers and onion. Top with pasta sauce. Cover and cook on low 4 to 6 hours until sausage is fully cooked. Place sausage in buns; top with peppers, onions, pasta sauce and cheese.

Ham in Foil packet

From allrecipes.com

Ingredients

• 2 ham steaks
• 1/4 cup packed brown sugar
• 1 (8 ounce) can crushed pineapple, drained
• 1 (15 ounce) can sweet potatoes, drained
• 1 cup miniature marshmallows

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Tear off two large sheets of aluminum foil. Place one ham slice onto each piece of foil, and sprinkle brown sugar on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet.
3. Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 10 minutes. If you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. You will end up with a sweet, juicy ham dish and very few dishes to wash.

New recipe cinn rolls vanilla pudding

Vanilla Pudding Cinnamon Rolls

½ cup warm water
2 Tb yeast
2 Tb sugar
3 ½ oz package instant vanilla pudding, make as directed
½ cup butter, melted
2 eggs
1 tsp salt

6-7 cups flour

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, combine pudding, butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not add too much flour. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Roll out on floured surface to about 34 X 21 inches in size. I don't think I've ever measured my rectangles. Make it however big you want.

Here's where I don't have exact directions. A little vague, I know, but it's all according to preference.

Take softened butter and spread over surface (Don't be too skimpy on the butter). Sprinkle cinnamon over butter (I like cinnamon so I use a lot.) Take handfuls of brown sugar and spread over butter/cinnamon (don't be skimpy here either). Roll it up into one big cinnamon roll log. Cut in 1 1/2 section with a super sharp knife or use floss or thread (way easier than I knife, I think).

Place on a lightly greased cookie sheet and let rise until double. Bake at 350 degrees for 15-20 minutes or until golden brown. Frost with cream cheese frosting or regular icing.

Cream Cheese Frosting

8 oz cream cheese, softened
½ cup butter, softened

1 tsp vanilla
3 cups powdered sugar
2-3 Tb milk

mahi mahi x3

Marinate in lemon + pineapple juice with thyme + basil.
salt + pepper, garlic, onion
top with pineapple
bake 25 min at 350

ginger-lime sauce
1/3 c sour cream - sub yogurt
1 T lime juice
1 tsp fresh ginger
1/4 tsp cumin
cayenne pepper

Mango salsa
mango
avocado
pineapple
jalapeno ---or add mango to salsa

Ginger Glaze

3 tablespoons honey, 3T soy sauce, 3T balsamic vinegar
1tsp fresh ginger, 1 clove garlic, 2 tsp olive oil
marinate 20 min
bake
reduce sauce

Rice with cilantro & carrot
Veges Steamed

Potato Bean Enchilada

From allrecipes.com

Ingredients

• 1 pound potatoes, peeled and diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 tablespoon ketchup
• 1 pound fresh tomatillos, husks removed
• 1 large onion, chopped
• 1 bunch fresh cilantro, coarsely chopped, divided
• 2 (12 ounce) packages corn tortilla
• 1 (15.5 ounce) can pinto beans, drained
• 1 (12 ounce) package queso fresco
• oil for frying

Directions

1. Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
2. Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
3. Fry tortillas individually in a small amount of hot oil until soft.
4. Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

Chicken Scampi

From allrecipes.com

Ingredients

• 1/2 cup butter
• 1/4 cup olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 3 cloves garlic, minced
• 3/4 teaspoon salt
• 1 tablespoon lemon juice
• 4 boneless chicken breast halves, sliced lengthwise into thirds

Directions

1. In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
2. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.

Modification - less oil/butter. Add 1/2 c broth. marinate chicken. add veges.

G-free pie crust

Before I forget the made up recipe:
3 tsp sugar, 1/4 tsp salt, 1 tsp cinnamon+
1/2 c almond flour
1/2 c rice flour
1/2 c sorghum flour
1/2 c potato /tapioca flour blend
mix.
1/4 c shortening, in pieces
1/4 c butter, in pieces
mix.
2 T apple cider vinegar, cold
1 large egg
mix
1/4 c ice cold water to form dough.

The beauty - you can't over work it because there's no gluten!
The downside - browns easily because the sorghum and cinnamon already give it the darker color to start with.

Thank You

We did find the patients we needed for Michael's exam. Thank you to everyone who referred or came in for the screening. If you came in and still need your Charlie card, please let us know so we can mail it to you. We finished the exam and now have to wait a month for the results, but we are very grateful for all your help. THANKS!

Hummus

Favorite recipe. Courtesy of Joe, the roommate who took my husband's place in the apartment. We figured this out by taste test on the day of our wedding open house here in Boston. Yes, last minute planners are we! Joe took notes and happily brought them to us at Institute tonight.

3 c. Garbanzo beans (chickpeas) -drained
2/3 c. Garbanzo bean juice
2 T Garlic
5 T Lemon Juice
1/2 c. Tahini Sauce
1/4 tsp Salt
3 T Olive Oil

and add flavor.

Fruit with Jello

The picture is from Flickr, not from me. I wanted it as an illustration of how much JELLO you can see in this jello fruit salad. If we did this, it would be an example of not trying hard enough to squish more fruit in.

My husband likes the idea that you wouldn't be able to see the jello at all, only the fruit with some blobs lightly holding it together.

I grew up with Auntie Margarets Orange Jello with strategically placed pineapples and bananas, with a whip-cream/cheam cheese topping. YUM. Other than that, I remember fruit salads at home, and of course I always liked lots of whip cream. Auntie Margaret was the only one who could make me think cream cheese was a good idea.

So when I'm cooking now, we use a little box (only some are g-free, I have to check carefully) and then a LOT of fruit: fresh and canned and frozen...I just keep dumping it in.

Unanswered questions -

Why are grapes so slimy when canned? And why do cherries feel out of place?

Lessons learned:
Don't keep stirring to melt the ice. It's ok to take the big chunks out earlier.
Canned fruit always adds more juice, no matter how much I drain it.
Drained juice could be the cold liquid in the jello , or
Drained juice can be added to Frozen OJ concentrate as a water-substitute for more tasty flavor.
Plan to use use the big pan with the small box. Plan to use 2 big pans for a large box.
Chill in the fridge. Resist the temptation to use the freezer.

Korean Potato

I can't remember when in law school I was introduced to these, but they are yummy. YUMMY.

Potato - I pre-baked in the microwave, then put in the fridge because I ran out of time. A couple days later I got it out, peeled it, and cut it up.

Warmed in non-stick pan with a dash of garlic powder, a little butter & a little sesame oil. Let it get nice and brown.

Added water + wheat-free soy sauce (tamari, from whole foods). Recipe proportions: 1/2 c water and 2 T soy sauce. My proportions: little less water, little more soy sauce.

Recipe also calls for 1 T sugar. I split it: some honey, some brown sugar.

Let boil until reduced and potato is soft.

And today's lessons:
*tamari is stronger than soy sauce because the wheat hasn't thinned it out. Use less, not more!
*onion flakes with the garlic and potato probably would have been good.
*recipe called for sesame oil to be added after. If I want this flavor, that's a better idea because after boiling in sauce, I couldn't taste the butter or the sesame oil I started with.
*probably use honey OR brown sugar. Or white sugar alone. I don't need the split-combo.
*wow, does this make the house smell. Good thing to do it when husband is gone (he's not a fan of soy sauce taste or smell), but better to open all the windows and use the fan even so.

Peach Banana Coconut loaf

I can't really call it bread. Not because it's gluten-free, just because it didn't really turn out.

Here's the story: I had an old banana. But just 1. I wanted to use it. I decided to make banana bread. Since I needed more fruit, I added canned peaches (drained). However, even chopped up, peaches have extra juice.

I was trying to cut back on butter. I had leftover coconut milk that my husband isn't fond of. I decided to substitute coconut milk for butter.

I followed the recipe. But after pouring into the loaf pan, decided that it still was too runny.

So I added flour. Just dumped some on top and stirred. That doesn't work very well.

Especially since g-free flour has a lot of leavening built into it.

So the loaf turned out interestingly. It baked up, which is a plus. It is edible. I can't really taste the difference in coconut vs butter, which is surprising. I can taste the peach. The banana turned purple - has this happened to anyone else?

The worst part was the loaf where the extra flour didn't reach. That came out gummy-gluey. On the top 1/2 of the loaf, it rose a lot because of the built in baking-powder/baking-soda whammy combo. And the middle bread-like texture was ok. Overall, the flavor was good. But the top texture was too light, and the bottom was too heavy.

All in all, a good learning experiment. Lessons:
*trust my instinct - when the dough looked too runny, it really was.
*coconut milk CAN substitute for butter in some baking.
*peach bread is not a bad idea, but I should try it pureed instead of just mashed.

Gluten-Free

Ok, this will now be the space where I collect and report on recipes and other culinary experiments in my quest to live gluten-free.

And, fair warning, I may throw in some other stuff too.